Simplified Zombie (pg 169, Remixed) - I used Appleton 12 & Lemon Hart 151 (usually I use Appleton Reserve as my everyday, but I'm out). After a taste, I added some Angostura & Pernod to jazz it up a bit & make it more like the original Zombie, ok drink but the LH151 is a bit dominant.

Simplified Zombie - I used Appleton 12 & Goslings 151 - again I added some Angostura & Pernod. Good drink (over the LH151 version), this may well be the Zombie that I make at home

Test Pilot - I used Appleton 12, Lemon Hart 151 & Havana Club Anejo Reserva (half measures of rum, 1/4 extra of each fruit juice). Not my first time making it, good drink. Surprising to me that I like this, given that I don't like the 1934 Zombie (& they share all ingredients except grenadine).

Tonight's drinks have been a bit similar! To break with the grapefruit / overproof theme, tonights last drink:

El Dorado 15

Tonight's drinks have been in honour of ebtiki (Eric) for trading me these 3 mugs:

Fresh Ginger Syrup
This syrup from Betty Fraser and Denise DeCarlo, owners of Grub in Hollywood, Calif., is fantastic in cocktails but it also makes an out-of-this-world ginger ale. To make ginger ale, simply fill an ice-filled glass a third of the way with the syrup, top with soda water and a squeeze of lime, stir and enjoy.

Process ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate. I slice and chop the unpeeled ginger with a chefs knife since I don’t own a processor. Peel the ginger first for a lighter product